Ashley Hankison

Ashley Hankison of Gainesville, Fla.      
Florida Strawberry Teardrop Delight
 
Hankison attends Eastside High School, where she takes culinary classes with Chef Billie DeNunzio, “who picked me up every day [leading up to the contest] at 6:30 a.m. so I could practice until school started at 8:30.” She is an officer in FCCLA and is active in ProStart. When she is not in the kitchen, she cheerleads on the varsity squad. Hanksion said, “I am a cheerleader who has always cheered others on, and now my whole school is cheering for me!”
 
Her heart-shaped recipe was developed through much experimentation, “adding to it until it had the feel of warmth and love that I wanted to show.”
 
In addition, Hankison won $2,500 from the Florida Strawberry Grower’s Association for the best use of strawberries in the competition

Baked Chocolate Sheet
Ingredients
3 eggs, separated
4 tablespoons granulated sugar
2 tablespoons bread flour
3/4 cup sweet dark chocolate
 
Method of Preparation
1. Beat the egg yolks with half the sugar until light and fluffy.
2. Add bread flour, beat. Set aside.
3. Whip egg whites to a foam. Gradually add the remaining sugar and whip to soft peaks.
4. Melt chocolate and combine with egg yolk mixture.
5. Fold in the egg whites.
6. Spread the batter to a rectangle measuring 12 x 15 inches on a parchment sheet.
7. Bake at 375 degrees for 15 minutes.
 
Strawberry Cream
Ingredients
1 pound strawberries
2 and 1/4 cups strawberry juice
2 cups heavy cream
3 tablespoons unflavored gelatin powder
6 egg yolks
4 tablespoons granulated sugar
1 cup egg whites
1 and 1/4 cups granulated sugar
 
Method of Preparation
1. Cut strawberries into fourths and combine with 1 and 1/2 cups of the strawberry juice.
2. Heat to scalding.
3. Puree strawberries and pass through strainer, discard solids and keep liquid.
4. Whip the cream to stiff peaks, set aside.
5. Sprinkle gelatin over another 1/2 cup strawberry juice and let soften.
6. Whip egg yolks and sugar to combine, then add remaining 1/4 cup juice. Whip while you heat over simmering water in a double boiler, then whip off the heat until cool and thickened.
7. Stir in strawberry puree and whipped cream to the egg yolk mixture.
8. Combine the egg whites and sugar in a mixer bowl. Place the bowl over simmering water and heat to 140 degrees, whipping constantly.
9. Remove from the heat and whip at high speed until cooled, making a meringue.
10. Add meringue to strawberry mixture.
11. Heat the gelatin mixture to dissolve. Temper by adding the gelatin about 1/4 of the strawberry mixture, then adding that back into the remainder of the strawberry mixture. 12. Fold into tear mold.
 
Crème Anglaise
Ingredients
1 cup milk
3 tablespoons sugar
3 egg yolks
3/4 teaspoon vanilla extract
 
Method of Preparation
1. In a small, heavy-bottom saucepan, bring the milk and sugar to a boil over medium-high heat
2. Place the egg yolks in a bowl. While whisking, add the hot milk slowly. Return the mixture to the saucepan and whisk rapidly over the heat for several seconds. Do not boil. 3. Remove the pan from the heat. If the sauce is too thin, return the pan to the heat and whisk several seconds more. This procedure should take less than 10 seconds.
4. Strain the sauce into a bowl and flavor with the vanilla. The sauce can be served hot or cold. If it is to be served cold, cover the surface with plastic wrap and refrigerate. The sauce will be slightly thicker when cold.
 
Piping Chocolate
Ingredients
3/4 cup dark chocolate, chopped into small pieces
1/4 teaspoon simple syrup (1/2 water, 1/2 sugar mixture)
 
Method of Preparation
1. Place chocolate in a small bowl and set over simmering water until melted.
2. Slowly add simple syrup until it is the consistency you want.
3. Use piping bag to pipe chocolate.
 
Strawberry Coulis
Ingredients
1 pint strawberries
1 teaspoon confectioners sugar or red currant jelly
1 tablespoon Kirsh
 
Method of Preparation
1. In a food processor or blender, puree the strawberries.
2. Taste and add confectioners sugar or currant jelly if too sour.
3. Add the Kirsch and strain through a fine sieve to remove the seeds. (The sauce can be made a day in advance and refrigerated until used.)
 
Plating Instructions
1. Cut cake into teardrop shape with cutter.
2. Remove mousse from teardrop mold and place on top of cake.
3. Place two teardrops on each plate, facing in opposite directions.
4. Pipe chocolate, using a #3 tip, in a heart shape connecting the teardrops.
5. Spread Strawberry Coulis over teardrop mouse, letting it drip over the edges.
6. Fill heart piped on plate with the Coulis.
7. Garnish with a strawberry fan on top of teardrops.
8. For the last step, drop Crème Anglaise on each heart and in a line in heart on plate. Run a toothpick so the drop forms yet another heart, carrying out the theme.